Sweet Potato or Pumpkin Log Roll - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

My sister and I use to get together and make these for Thanksgiving and Christmas.

Fun bonding time for us and yummy dessert!


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Comments:

Serves:

10

Prep:

25 Min

Cook:

15 Min

Method:

Bake

Ingredients

3 large
eggs
1 c
sugar
3/4 c
cooked mashed sweet potatoes or pumpkin
1 tsp
lemon juice
3/4 c
all purpose flour
1 tsp
baking powder
2 tsp
cinnamon
1/2 tsp
cloves
1/4 tsp
ginger
1/4 tsp
salt
1 c
pecans, in pieces
powdered sugar
cream cheese filling

INGREDIENTS FOR CREAM CHEESE FILLING

1/4 c
butter, softened
4 oz
cream cheese, room temperature
1 c
powdered sugar
1/2 tsp
vanilla extract
1/4 tsp
butter flavoring
pinch of salt

Directions Step-By-Step

1
Preheat oven to 375 degrees.
2
Grease bottom and sides of a 15 x 10 x 1-inch jellyroll pan; line bottome with waxed paper; flour sides.
3
Stir dry mixture into wet mixture; mix well.
4
Beat eggs at a high speed until lemon colored (about 5 minutes). Gradually add sugar, beating an additonal 5 minutes. Continue beating; add sweet potatoes (or pumpkin) and lemon juice.
5
Pour batter into prepared jellyroll pan; sprinkle with pecans.
6
Bake 12 to 15 minutes or until toothpick comes out clean.
7
Meanwhile, sift powdered sugar onto a 15 x 10 inch linen towel. When cake is done; immediately loosen cake from sides of pan (slide knife around sides) and turn on to prepared linen towel, remove wax paper.
8
Starting at the narrow end, roll up cake and towel together; cool on a wire rack seam side down.
9
Unroll cake, remove towel and spread cake with filling, re-roll.
10
Refridgerate until ready to serve.
11
DIRECTIONS FOR FILLING:
12
Combine butter and cream cheese; beat until light and fluffy. Add powdered sugar, vanilla and salt; beat until smooth.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtag: #holiday